| BAKED
GOODS |
|
APPLICATION |
RECOMMENDED
HYDROCOLLOID(S) |
FUNCTION(S) |
| |
|
|
|
Cakes (Processed, Dry Mix) |
CMC |
Controls
batter viscosity, improves moisture retention, aids volume & texture. |
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|
|
|
Doughnuts & Sweet Goods |
CMC
or Guar Gum |
Improves
moisture retention and keeping quality. Deters oil absorption. |
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|
|
|
Icings & Glazes |
Agar |
Proper
set during processing. Prevents stickiness, weeping and cracking. |
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|
|
|
Meringues |
CMC |
Tenderizer
and foam stabilizer. Inhibits weeping. |
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|
|
|
Tortillas & Tacos |
CMC |
Dry
strength. |
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|
|
Bakery Fillings-Fruit
(Pies, pop tarts, pastries) |
Sodium
Alginate |
Heat
stability and prevention of boil out. |
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|
|
|
Batters for Deep Fat Frying |
Guar
Gum |
Controls
viscosity & pickup, binder, solids extender and oil barrier during
frying. |
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|
|
|
Biscuit mixes |
PLT
GB#1 |
Moisture
retention, dough strengthener & texture aid. |
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|
|
|
Creamy Pie Filling |
Carrageenan |
Soft
gelled texture. Prevents weepage. |
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|
|
|
Cheesecake (Processed) |
Carrageenan/LBG
Blend |
Firm
texture & body. Prevents syneresis. |
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|
|
|
Doughs (Frozen) |
CMC |
Prevents
ice crystal growth. Extends shelf life. |
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|
|
|
Bread (low calorie) |
Guar
or Psyllium Seed Gum |
Source
of fiber. |
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|
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